Buffalo Chicken Stuffed Peppers – Dairy Free & Low Carb
Buffalo Chicken Stuffed Peppers are a delicious and healthy twist on a classic dish. Bursting with flavor from tender shredded chicken tossed in zesty buffalo sauce, these stuffed bell peppers are topped with creamy dairy-free ranch dressing and fresh herbs, making them an irresistible meal option. Perfect for dinner parties, family gatherings, or meal prep, this recipe caters to various dietary preferences, including low-carb and gluten-free.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: Serves 6 (3 halves per serving) 1x
- Category: Dinner
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 3 large bell peppers (any color)
- 4 cups cooked shredded chicken
- 1 cup paleo mayonnaise
- 1/2 cup hot sauce or buffalo sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 tablespoons nutritional yeast (optional)
- 1 bunch of green onions, thinly sliced (plus more for garnish)
- Whole30 ranch dressing for garnish
- Fresh herbs for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- Cut the bell peppers in half lengthwise and remove seeds.
- In a mixing bowl, combine shredded chicken, mayonnaise, hot sauce, garlic powder, onion powder, salt, black pepper, and green onions; mix until well blended.
- Fill each bell pepper half with the chicken mixture.
- Arrange in a greased baking dish and cover with foil; bake for 30 minutes.
- Remove foil and bake for an additional 20 minutes until peppers are tender.
Nutrition
- Serving Size: 1 serving
- Calories: 270
- Sugar: 2g
- Sodium: 670mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 75mg